Cinco Leches Cake
Prep Time:
20 mins.
Cook Time:
60 mins.
Yield:
1 Cake
An oh-so-moist cake that’s traditionally made with tres leches (3 milks), is boosted to cinco leches (5 milks), because why not? Perfect to serve for Cinco de Mayo, but really, this is an anytime cake because it’s so easy to make. Be sure to let it chill in the refrigerator overnight. The fourth milk is almond milk, which can always be substituted with regular whole milk, and the fifth milk is heavy cream – whipped, sweetened and served in a dollop on top.
Ingredients
- 1 tablespoon unsalted butter, to grease pan
- 1 cup plus 2 tablespoons Swans Down Cake Flour
- ⅔ cup evaporated milk, divided
- ⅔ cup sweetened condensed milk
- ⅓ cup coconut milk
- ⅓ cup almond milk
- 2 teaspoons light rum
- 1 teaspoon lime zest
- 1 teaspoon Mexican vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 4 large egg whites
- 1 cup sugar
- 2 egg yolks
- Heavy cream, sweetened and whipped, for topping
Directions
- Preheat oven to 350 degrees.
- Lightly grease a 9-inch square cake pan with butter and sprinkle with the 2 tablespoons of flour.
- Make soaking mixture: Combine half of the evaporated milk in a medium-size mixing bowl with the condensed milk, coconut milk, almond milk, rum, lime zest and vanilla. Whisk until combined, then transfer the milk mixture to the refrigerator.
- Combine dry ingredients: Whisk the 1 cup of flour, the baking powder, cinnamon and nutmeg together in a small bowl.
- Combine wet ingredients: Beat the egg whites in a large mixing bowl using an electric mixer until they form soft peaks. Gradually beat in the sugar. Add the egg yolks one at a time, beating to blend with each addition. Scrape down sides.
- Mix the batter: Add the flour mixture in 3 additions to the egg white mixture, alternating with the remaining evaporated milk, beginning and ending with the flour.
- Scrape the batter into the prepared pan. Bake for 30 minutes or until the cake is golden brown and a cake tester inserted into the center comes out clean.
- Transfer the cake to a wire rack to cool.
- Use a cake tester or a toothpick to poke holes all over the cake.
- Remove the milk mixture from the refrigerator. Slowly pour ½ cup of the mixture all over the cake. Let stand until the liquid is absorbed. Repeat the process until all of the milk mixture is used.
- Cover the cake and refrigerate overnight.
- Serve the cake topped to taste with the fifth milk – sweetened and whipped heavy cream. Cake can be refrigerated for up to 3 days.
